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Monday, May 20, 2013

Red Bliss Potato Salad with Dijon Vinaigrette

May is National Salad Month so to kick off the unofficial summer barbecue and party season, I will be bringing you a new salad recipe each day this week to get you ready. Especially since Memorial Day is right around the corner (can you believe it?!). The first salad I made for you this week is Red Bliss Potato Salad with Dijon Vinaigrette. Potato Salad is one of my favorites; however, as much as I like the traditional mayo-based potato, macaroni and coleslaw varieties, they don't hold up as well in hot summer months without taking extra safety precautions to ensure the salads stay below 40 degrees. (Well that, and Rachael doesn't like mayonnaise...at all!). This deliciously light salad has just the right amount of "tang" and would go perfectly with any grilled meat or fish you decided to serve it with.

Red Bliss Potato Salad with Dijon Vinaigrette

Prep Time: 1 hours 15 minutes Yield: 10

Cook Time: 30 minutes Serving: 1/2 cup

Total Time: 1 hour 45 minutes

Ingredients

For the Red Bliss Potato Salad

2lb. Red Bliss Potatoes (approximately 5-6)

1/2 c. Celery, small dice

2 tbsp. Red Onion, small dice

Prepared Dijon Vinaigrette

For the Dijon Vinaigrette

2 tsp. Granulated Sugar

2 tbsp. Distilled White Vinegar

2 tsp. Dijon Mustard

1/4 c. Canola Oil

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

DirectionsFor the Red Bliss Potato Salad

Scrub the potato skins with a soft brush to remove any dirt. Add the potatoes to a pot and fill with water.

Bring the potatoes to a boil over medium-high heat; then allow to cook until fork tender; approximately 25-30 minutes. Drain and cool.

Cut the potatoes in half lengthwise, then in half again; then slice into 1/4" thick slices.

Add the potatoes to a bowl; then add in the celery and onions.

Add the prepared Dijon Vinaigrette, then season with salt and pepper. Mix well and refrigerate for at least 1 hour.